It's working, it's working!

What could hold me more accountable than a picture of my scale weekly? Nothing.

I did consider the picture... I even took some. I love you ladies, but I cannot subject you to such a thing. I figure, if I do keep dropping weight, and get to a reasonable size, I'll post the pics then :D

So for me, this week has been a battle of wills. I have four work-outs left in my "30 day challenge" and it seems I'm averaging 2 lbs per week. The work-outs are getting harder, and the pounds really are coming off! I love reading that you all are still losing weight as well. We can do this ladies.... we can do this!

In saying that, I will now admit to the ways that I have found to still have the things I love, without blowing the budget. No one was kidding when they talked about portion control. It truly is about portion control. Measure it out if you have too. And if you are feeling particularly snacky - have one of these:

Yep - I have considered eating a diet which consisted solely of ice cream bars. Alas, that would not be balanced so please, don't do it.

I leave you with a recipe I will be trying today!

Broccoli-Cheese Chowder

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe to EatingWell Magazine Today!

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This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

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READER'S COMMENT:

"This was a great soup! The recipe was easy and fun. I ended up adding extra cayenne pepper and dried mustard for extra flavor. I do suggest cooking this in the morning or mid-day for an evening meal, in order for the flavors to mix...

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6 servings, 1 cup each

Active Time: 45 minutes

Total Time: 1 hour 5 minutes

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 large potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
• 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
• 1 cup shredded reduced-fat Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1/8 teaspoon salt

PREPARATION

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

• Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

NUTRITION

Per serving: 205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrates; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.

Nutrition Bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).

1 1/2 Carbohydrate Serving